This Chicken Limone is made with chicken breasts, oil, lemon, flour, butter, parsley, and cooked to perfection.
This is the easiest way to make chicken less boring is by breading, adding lots of lemon, butter, and pepper to make a mouthwatering sauce. This one-skillet dinner comes together in minutes and it is so delicious to enjoy during those summer months. You could even top this with parmesan cheese for a nice finish.
If you love this recipe, feel free to try my Harissa Honey Chicken or my Chicken and Shrimp Fajitas.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken breast
- Olive oil
- Lemons
- Flour (or almond flour for keto)
- Butter
- Parsley
See recipe card for quantities.
Instructions
- Rub chicken with olive oil, lemon zest, salt and pepper. In a shallow bowl, add flour. Dip the chicken in the oil mixture, then dredge the chicken on both sides.
- On a large pan on medium high, place olive oil and wait for it to shimmer. Add the chicken and sear the chicken until golden, about 5 minutes on each side. Remove the chicken.
- Reduce heat to medium and place the butter and the sliced lemon into the pan, until caramelized, about 1 minute on each side.
- Reduce the heat to medium low and now add the juice of the lemon juice and parsley. Let the liquid simmer for about 3 minutes, scraping up any brown bits on the bottom with a wooden spoon.
Return the chicken back into the pot. Depending on the thickness of the chicken, simmer until the chicken is coked through, about another 6-12 minutes, until the chicken reaches an internal temperature of 165°F.
Serve the chicken with the lemon sliced on the top!
Hint: Make sure to brown the chicken on high heat just to sear it.
Substitutions
- Chicken: I used chicken breast for this although you could use boneless chicken thighs.
- Flour: I used all-purpose flour. You could use almond flour if keto. The flour helps make the chicken crispy.
- Olive oil: I used good quality extra virgin olive oil.
- Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
- Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - garnish with basil, parsley or rosemary.
- Kid friendly - add chicken on a sandwich for a healthier chicken sandwich.
Check out this Gochujang Chicken Wings.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days, or frozen for up to three months.
Top tip
Make sure to sear the chicken on high heat when browning, and watch closely not to burn!
Chicken Limone
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Limone is made with chicken breasts, oil, lemon, flour, butter, parsley, and cooked to perfection.
Ingredients
- 3 whole chicken breasts, sliced lengthwise
- 3 tablespoons of olive oil
- Zest and juice of 1 lemon
- ½ lemon, sliced
- ½ cup of flour
- 3 tablespoons of butter
- 1 tablespoon fresh parsley
- Salt and pepper, to taste
Instructions
- Rub chicken with 1 tablespoon of olive oil, lemon zest, salt and pepper. In a shallow bowl, add flour. Dip the chicken in the oil mixture, then dredge the chicken on both sides.
- On a large pan on medium high, place olive oil and wait for it to shimmer. Add the chicken and sear the chicken until golden, about 5 minutes on each side. Remove the chicken.
- Reduce heat to medium and place the butter and the sliced lemon into the pan, until caramelized, about 1 minute on each side.
- Reduce the heat to medium low and now add the juice of the lemon juice and parsley. Let the liquid simmer for about 3 minutes, scraping up any brown bits on the bottom with a wooden spoon.
- Return the chicken back into the pot. Depending on the thickness of the chicken, simmer until the chicken is coked through, about another 6-12 minutes, until the chicken reaches an internal temperature of 165°F.
- Serve the chicken with the lemon sliced on the top!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 283.5
- Sugar: 0 g
- Sodium: 457.0 mg
- Fat: 5.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 1.1 g
- Fiber: 0.2 g
- Protein: 54.7 g
- Cholesterol: 136.9 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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